Curry Vegetables and Chickpea Stew

2 cups onions, diced
1 cup green bell pepper, seeds and ribs removed, and diced 
1 cup red bell pepper, seeds and ribs removed, and diced 
1 tablespoon olive oil 
2 tablespoons garlic, minced 
2 teaspoons curry powder 
2 teaspoons ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon ground cinnamon 
3 teaspoons sea salt 
1 teaspoon freshly ground black pepper 
3 cups sweet potato, diced 
2 cups zucchini, quartered lengthwise and sliced 
1 can (15 ounces) chickpeas, drained and rinsed 
1 can (14.5 ounces) diced tomatoes 
5 cups vegetable stock or filtered water or 5 cups vegetable broth made from vegetable broth powder
6 tablespoons fresh or bottled lemon juice 
3 cups whole-wheat couscous 
Directions
Sauté onion, green bell pepper, and red bell pepper in olive oil in a large pot over medium heat for 5 to 7 minutes or until softened. Add garlic, curry powder, cumin, coriander, cinnamon, 1 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper; sauté an additional 2 minutes. Add sweet potato, and sauté an additional 5 minutes.

Add zucchini, chickpeas, diced tomatoes, 1/2 cup vegetable stock, and 2 tablespoons lemon juice; stir well to combine. Cover, reduce heat to low, and simmer 15 to 20 minutes or until vegetables are tender.

While vegetables are simmering, combine remaining 4 1/2 cups vegetable stock and 4 tablespoons lemon juice in a medium saucepan, and bring to a boil over high heat. Add couscous, remaining 1 1/2 teaspoon sea salt, and remaining 1/2 teaspoon black pepper, and stir to combine. Cover, remove the saucepan from heat, and set aside for 5 minutes to allow couscous to absorb liquid. Remove the lid and fluff couscous with a fork to loosen grains. Serve individual servings of stew over couscous.